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Haven't made summer sausage in a while

bill ace 350

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About time I made some more Summer Sausage.

This is the recipe I will use this time around:

5lbs 85% Beef

4 TBS Salt

31/2 TSP Coarse Ground Black Pepper

1 TBS Sugar

1 3/4 TSP Cure #1

1/2 TSP Cayenne Pepper

1 TBS Crushed Red Pepper

1 TBS Mustard Seed

2 TSP Onion Powder

2 TSP Garlic Powder

Mix on Wednwsday, smoke on Saturday with hickory and apple.

Will post pics.
 

dirtsailor2003

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Why 1 3/4 teaspoons of cure when 1 teaspoon is adequate for 5 pounds of meat?
 

SmokinAl

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I was thinking the same thing!

Al
 

SmokinAl

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What does it say on the container of cure?

Every container I have ever seen says 1 tsp for 5# of meat.

Where did you get the recipe from?

It doesn't matter really, an extra 3/4 tsp isn't going to kill you.

I just think the smallest amount to do the job is the way to go.

Al
 

bill ace 350

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Says-

Ingredients: Salt, Sodium Nitrite (6.25%), Propylene Glycol and Sodium Bicarbonate added as a processing aid, Red 3.

Recipe book by SmokeHouse Products.
 
Last edited:

dirtsailor2003

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Well, you only need 1 teaspoon for 5 pounds of meat. If peruse the recipes here you will see that is the accepted standard. The 1 3/4 teaspoons isn't going to kill you but it is not necessary either. Your just adding unneeded nitrite into your product.
 

SFLsmkr1

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Yes 1 level tsp of cure 1 per every 5lbs of meat. Nitrate poisoning can be bad, really bad. But hey its your SS.
 

bill ace 350

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Yup. My summer sausage.

Just wondering what the max amount of cure per pound is, and why what appears to be a decent sized company would risk publishing an unsafe recipe?
 

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